INGREDIENTS:
For the dumplings:
- 1 lb ground pork
- 1 cup finely chopped cole slaw mix (shredded cabbage & carrots)
- 2 cloves garlic, minced
- 1 heaping Tbsp sliced scallion
- 2 tsp sesame oil
- 1 1/2 Tbsp low sodium soy sauce
- 1 pkg wonton wrappers
- canola oil, for pan frying
For the dipping sauce:
- 1/4 cup low sodium soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp minced fresh ginger
- 1/2 tsp rice vinegar
- 1 Tbsp sliced scallion
- Make the sauce ahead of time so the flavors have time to marry. Simply mix the ingredients together in a bowl, cover with plastic wrap and refrigerate.
- Now for the filling. Add the ground pork, cole slaw mix, garlic, scallion, sesame oil and soy sauce and mix to combine. Cover with plastic and refrigerate for an hour to allow the flavors to marry.
- Now its time to fill the wontons. Lay out a piece of parchment paper and line up a handful of the wonton wrappers on there.
- Using a cocktail sized spoon {or in my case, a kids spoon} add about a spoonful of the filling onto the center of the wrapper.
- Using your finger, brush two edges of the wrapper with warm water. Fold over to connect the sides to form a triangle. Be sure to press the sides together well so they don't open as the cook.
- You can leave the dumplings in the shape of the triangle or do as I did with one extra move. I fold in the two tips, overlapping and pressing them together. Repeat until all the pork filling is used. {see pic below to see how I fold them}
- Heat a large sauté pan, over medium heat, and add just enough oil to coat the very bottom of the pan.
- Place the dumplings in the pan. Cook for about 30-45 seconds until lightly golden. Flip and repeat on the other side.
- Once golden on both sides, carefully add in a couple Tbsp of water and cover the pan immediately to trap the steam.
- Cook for 2-3 minutes. Remove from pan and repeat with remaining dumplings, placing the cooked ones onto a parchment lined baking sheet.
- To warm on the big day, simply pop into a 375 degree oven for about 10-15 minutes. Serve the dipping sauce along side the dumplings.
Source: Le Moine Family Kitchen
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